South Florida restaurant recipes you asked for

CaptionLucille's American Cafe Salmon Burger

Taimy Alvarez / Sun Sentinel

Lucille's American Cafe Salmon Burger

Lucille's Salmon burgers are served with cucumber slices and a dill cream. The cafe makes large quantities of the dill cream because diners often request more. Use leftover cream as you would a Tzatziki sauce by adding cucumber and garlic. Serve with pita chips or veggies, or use as a sauce for gyros or tuna salad.

4 cucumbers, peeled

1 tablespoon lemon pepper seasoning

4 cups sour cream

1 1/2 bunches fresh dill, separated

1 cup plus 1 ½ teaspoons fresh squeezed lemon juice

Salt and freshly ground black pepper, to taste

4 pounds Salmon filet

1 tablespoon plus 1 teaspoon olive oil, plus more for pan

1 cup red onion, finely diced

1 cup celery, finely diced

1 cup Panko (Japanese breadcrumbs)

1 cup mayonnaise

1 large egg, lightly beaten

12 hamburger buns

1 Using a mandoline, potato peeler or box grater, slice cucumbers into long strips, avoiding the seeds in the center. Discard center with seeds. Place cucumber slices in a medium bowl and toss with lemon pepper seasoning, set aside.

2 Using a large bowl, combine sour cream, half a bunch of dill, chopped, and 1 ½ teaspoons lemon juice. Season with salt and pepper, to taste; set aside.

3 Using a large saucepan over medium high heat, combine salmon, a half bunch of dill, remaining cup of lemon juice and enough water to cover salmon. Bring to a boil, reduce heat to medium low and poach for 5 minutes. Discard liquid and dill. Cool salmon by placing in a pan on ice for 30 minutes.

4 Using a large sauté pan over medium high heat, heat 1 tablespoon olive oil. Sauté onions and celery until translucent. Set aside to cool.

Lucille's Salmon burgers are served with cucumber slices and a dill cream. The cafe makes large quantities of the dill cream because diners often request more. Use leftover cream as you would a Tzatziki sauce by adding cucumber and garlic. Serve with pita chips or veggies, or use as a sauce for gyros or tuna salad.

4 cucumbers, peeled

1 tablespoon lemon pepper seasoning

4 cups sour cream

1 1/2 bunches fresh dill, separated

1 cup plus 1 ½ teaspoons fresh squeezed lemon juice

Salt and freshly ground black pepper, to taste

4 pounds Salmon filet

1 tablespoon plus 1 teaspoon olive oil, plus more for pan

1 cup red onion, finely diced

1 cup celery, finely diced

1 cup Panko (Japanese breadcrumbs)

1 cup mayonnaise

1 large egg, lightly beaten

12 hamburger buns

1 Using a mandoline, potato peeler or box grater, slice cucumbers into long strips, avoiding the seeds in the center. Discard center with seeds. Place cucumber slices in a medium bowl and toss with lemon pepper seasoning, set aside.

2 Using a large bowl, combine sour cream, half a bunch of dill, chopped, and 1 ½ teaspoons lemon juice. Season with salt and pepper, to taste; set aside.

3 Using a large saucepan over medium high heat, combine salmon, a half bunch of dill, remaining cup of lemon juice and enough water to cover salmon. Bring to a boil, reduce heat to medium low and poach for 5 minutes. Discard liquid and dill. Cool salmon by placing in a pan on ice for 30 minutes.

4 Using a large sauté pan over medium high heat, heat 1 tablespoon olive oil. Sauté onions and celery until translucent. Set aside to cool.